Salsa Corn Cakes

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Updated: Oct. 28, 2023
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan

Ingredients

  • 6 ounces cream cheese, softened
  • 1/4 cup butter, melted
  • 6 large eggs, room temperature
  • 1 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/2 cup salsa, drained
  • 1/4 cup minced green onions
  • Sour cream and additional salsa

Directions

  1. In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions.
  2. Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

Nutrition Facts

1 serving: 324 calories, 15g fat (8g saturated fat), 191mg cholesterol, 715mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 11g protein.